Ingredients for Salad 1 medium eggplant 1 medium summer squash 1 small leek 1 cucumber 1 bell pepper olive oil salt and pepper to tasteDirections for Salad 1. Pre-heat oven to 450˚. Chop eggplant into small cubes and mix it with olive oil, salt, and pepper. Place all the veggies on a baking sheet and roast for about 20-25 minutes, or until golden brown. Set aside and let cool. 2. Chop the summer squash and slice the leeks. Sauté with a little olive oil, salt, and pepper until soft. Set aside and let cool. 3. Clean, peel and cut the cucumber lengthwise to remove seeds. Chop both the cucumber and the bell pepper. 4. Mix all the veggies and toss it with tomato salsa.

Ingredients for Tomato Salsa 2 tomatoes 1 jalapeño or serrano pepper bunch of fresh herbs olive oil salt and pepper to tasteDirections for Tomato Salsa Dice fresh tomatoes. Finely chop jalapeños and fresh herbs, and mix it with the diced tomato. Add a drizzle of olive oil, as well as salt and pepper to taste.